Basalt Wine + Salumeria
604-962-9011 | basaltwhistler.com
Mulled wine, glühwein, vin brulé, glögg — whatever you want to call it,
nothing beats a steaming glass of spicy red wine for a revitalizing whiff
of holiday cheer.
It also makes the perfect winter warmer for this casual Italian wine bar
that has recently introduced a vino-centric cocktail menu to pair with
all those delicious cured meats and cheeses.
For this sophisticated version, Bar Manager Jamie Lynch uses a blend
of B.C. merlot and gamay noir so the drink still has a tannic dryness,
but isn’t too heavy after being reduced by the heat. He adds honey
(in place of sugar), fragrant cloves and star anise, dehydrated orange
slices (which release aromatic oils from the zest) and a shot of brandy.
“The wines will change throughout the season, but we’ll try to keep it
low-alcohol,” Lynch says of the smooth sipper, which goes down all
too easy. “We don’t want people to get too wasted and then go back
up the hill.”
Sidecut Bar at the Four Seasons Resort &
604-966-5280 | sidecutwhistler.com
The Black Bear
Brrr! The stacked-stone Sidecut Bar makes a cozy den for shaking off
the snow, curling up into a leather lounger and hibernating next to the
Mama and papa bears alike will warm to this espresso-based pick-me-up blended with butter syrup, Kraken Black Spiced Rum, Sortilège
maple-whisky liqueur and a top layer of steamed milk. Equal parts
frothy and boozy, it kind of tastes like a creamy macchiato spiked with
spicy sailor’s breath.
But what about baby bears? It just so happens that Après Hour at the
Four Seasons’ Bar is a family-friendly affair with a toasty s’mores bar
on the outdoor terrace and a winter warmer mocktail list. So, when
mom and dad are indulging in their hot buttered Black Bears, the
cubs can wet their whistles on mulled cranberry cocktail and hazelnut
creams with honey syrup.
Mmm! Or as Goldilocks might say, it tastes “just right.”